Dining at the Ocean Club Mastros Restaurant in Fort Lauderdale is always an unforgettable experience for food lovers and home cooks like me.
Indeed their service is unparalleled from the interior decor, the neat and friendly waiters and waitresses, the exquisite signature dishes, and the follow-up call to their clients.
I remember watching my mum take every bite thoughtfully the last time we dined at the restaurant.
This was inspired by my other Duncan Hines Cake Mix Recipe with Pudding on this site and pairs well with this amazing Sliced Baked Potatoes With Cheese.
As passionate home cooks, we promised my Dad to try a few signature dishes at home! Mum would do the famous steak and mashed potatoes with creamy lobster sauce, and I would make the Mastro butter cake. All set !!
Successfully, the home cooks tried to parallel the executive chefs at Mastro Restaurant.
The entire meal was great; we served at a special family reunion.
We gladly received nods of approval at the table. I am delighted to share the recipe for our Mastros Butter Cake.
Let us briefly discuss the ingredients, substitutions, and equipment required in the recipe.
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Ingredients and Substitutes
The Cake
This buttery pound cake is made with all-purpose flour, which is the dough base of the batter. You can substitute all-purpose flour with almond flour. Sugar is a vital ingredient that adds a depth of sweetness to Mastro Butter Cakes.
Butter and cream cheese, and eggs moisturize and enrich the butter cakes.
The Cream Cheese Layer
Cream cheese is mixed with one egg and some sugar to make a smooth cream poured on the cake batter. It gives the Mastro cakes a beautiful glossy appearance!
Raspberry Drizzle
To make this simple homemade raspberry sauce, you will need some fresh or frozen raspberries and sugar. This sauce adds a fruity and tart flavor to the dessert.
Fresh Fruit
You can use slices of strawberries, berries, and orange wedges to garnish and give dessert a classy and colorful finish.
Equipment
- Mixing bowls
- Ramekin dishes or springform cake tins
- Rubber Spatula
- Measuring cups
- Measuring spoons
- Electric hand mixer
- Oven
The Process
Beat the cream cheese, butter, sugar, and vanilla essence till light and fluffy.
Beat cream cheese, eggs, and sugar to form a smooth cream.
Spoon the cake batter into ramekin dishes each about halfway.
Bake for about 60 mins at 180 degrees Celsius.
Raspberry Sauce
Ingredients
- 1 cup of fresh or frozen raspberries
- ½ cup of sugar
- 2 tablespoons of water
If you're using fresh raspberries, wash and gently tap them dry.
Mix the raspberries with sugar.
Cook for about 5 minutes.
Into a saucepan, add the raspberries and the sugar. On medium heat, cook the mixture for about 5 minutes. Add a little water to your desired thickness and stir till thoroughly combined.
Strain the sauce through a sieve into a bowl or jar, removing the seeds.
Set aside the sauce.
Fruits
Wash, tap dry the fruits you want to use and slice them.
Plating the Mastro Butter Cake.
Place your Mastro butter cake at the center of the plate. Place a scoop of ice cream on top of the Mastro butter cake.
Use a spoon, a small jar, or a drizzle bottle to drizzle the raspberry sauce onto the ice cream scoop and the butter cake.
Arrange the fruit slices, circling the Mastro's Butter Cake, and top with a sprig of fresh mint.
Serve the classy decadent dessert.
FAQ
Yes, these miniature cakes can freeze wonderfully. It's best to make a big batch and freeze them to enjoy for a special occasion!
Wrap each cake with parchment paper and cling film or place the wrapped cakes into a freezer-friendly plastic bag or container.
You can remove the cake, let it thaw at room temperature, and warm it in a microwave. Warmed Mastro Butter Cakes are incredibly exquisite.
Pro Tips
Resist the urge of over-mixing the butter cake batter. The recipe doesn't contain a leavening agent, thus making it a dense pound cake.
Any Over-mixing will activate the gluten in the flour, resulting in a chewy and tough butter cake.
To get the best baking results, use room-temperature ingredients.
Related Posts
If you tried this Mastro Butter Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below. Thanks for visiting!
Mastro Butter Cake
Equipment
- Mixing bowls
- Ramekin dishes or springform cake tins
- Rubber Spatula
- Measuring cups
- Measuring spoons
- Electric hand mixer
- Oven
Ingredients
- 1.5 cups All-purpose flour
- 2 cups Granulated sugar
- 2 large Eggs
- 2 cups Unsalted butter
- 11 grams Cream cheese
For the Cream Cheese Layer
- 11 grams CreamCheese
- ⅓ cups Sugar
- 1 Egg
Instructions
- Prepare ramekin dishes by greasing them with butter and lightlyflouring or spraying using cooking spray.
- In a mixing bowl, beat cream cheese,butter, sugar, and vanillaessence till light and fluffy with an electric hand mixer or a standmixer.
- Add one egg at a time and beat until all ingredients arethoroughly combined.
- Fold the flour in two batches using a rubber spatula to mix thewet and dry ingredients. Resist the urge toovermix at this stage. Set aside the cake batter.
- In a smaller mixing bowl, beat creamcheese, eggs, and sugar.Beat to form a smooth cream.
- In about six ramekin dishes, spoon the cake batter into each toabout halfway.
- Carefully cover the top of each ramekin dish with the creamcheese mixture.
- Bake the Mastro Butter cake in an oven for about 60 minutes at 180 degrees Celsius until a skewer inserted at the center ofthe cake comes out clean.
- Using kitchen gloves, remove the butter cakes from the ovenonto a cooling wire rack.
- Let the butter cakes cool for about ten minutes, then carefullyremove them from the dishes and cool them on the wire rack.
